More than a few restaurant operators are making lemonade their main squeeze this summer, using the familiar iced and tangy beverage as a springboard for some of the season’s most cooling cocktails. They say that the riffs that result — simple but pleasing, relatively low in alcohol and modestly priced — are hard to beat for sheer refreshment.“Everyone has a mojito now,” said Wil Quijano, beverage director of the eight-unit Hartford Restaurant Group based in Hartford, Conn., ...

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